Sometimes I imagine a world in which egg nog is available year round, and that world is really, really spectacular. (Sigh.)
For now, you and I will have to live in a world that is lacking in egg nog for 11/12ths of the year. And during that fabulous month when egg nog flows freely, we must bask in it! Are you with me?
Here is another holiday cookie recipe that I know you’re going to love–a soft cookie with light icing and a sprinkle of nutmeg, all infused with the creamy, rich flavor of egg nog! (Trust me, you’ll be thanking me for years to come.) Now go bask in some egg nog while you can!
Iced Egg Nog Cookies
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 1/4 cups sugar
3/4 cup butter, slightly softened
2 egg yolks
1 teaspoon vanilla
1/2 cup egg nog
1 1/4 cup powdered sugar
3 tablespoons egg nog
ground nutmeg (for garnish)
Preheat oven to 300 degrees. Mix flour, baking powder, cinnamon, and nutmeg in a bowl and set aside. In another mixing bowl, mix sugar and butter together. Add egg yolks and vanilla to the mixture and beat until smooth. Finally, add egg nog and mix on medium speed until smooth and creamy. Slowly add flour mixture into egg nog/sugar mixture until completely combined, but be careful not to over-mix.
Drop spoonfuls of dough onto a prepared cookie sheet and bake for 20-22 minutes. Remove immediately to a cooling rack.
For icing, whisk powdered sugar and egg nog together. Add more sugar or egg nog, depending on the consistency you prefer. (I like a “barely thick” icing for these cookies.)
Drizzle icing on cooled cookies and sprinkle with nutmeg.